Harvesting, Curing, and Storing Dutch Red Shallots:

Dutch Red Shallots are renowned for their robust flavor and versatility in the kitchen. To enjoy their full potential, it’s crucial to harvest, cure, and store them correctly. Here’s a detailed guide on when and how to manage these processes for your Dutch Red Shallots.

When to Harvest Dutch Red Shallots

Timing is critical when it comes to harvesting Dutch Red Shallots. They typically mature in about 90 to 120 days after planting. However, In cold temperate climates like we are in we plant in the fall and harvest in July. Here are the signs that indicate they are ready for harvest:

1. Foliage Dieback: The most reliable indicator is the foliage. When about 60-70% of the green tops have yellowed and fallen over, it’s time to harvest.

2. Bulb Size: If you pull a test bulb and it has reached the desirable size (generally about 1-2 inches in diameter), the rest of the shallots are likely ready as well.

How to Harvest Dutch Red Shallots

1. Choose the Right Time: Pick a dry day to harvest. Wet conditions can introduce mold and rot.

2. Loosen the Soil: Use a garden fork or spade to gently loosen the soil around the shallots.

3. Lift the Bulbs: Carefully lift the bulbs out of the ground. Avoid damaging the shallots as this can lead to rot during storage.

4. Remove Excess Soil: Gently brush off excess soil but do not wash the shallots.

Curing Dutch Red Shallots

Curing is a crucial step that prepares the shallots for long-term storage by reducing moisture content and toughening the outer skin.

1. Drying Location: Choose a warm, dry, and well-ventilated area for curing. A shaded spot outdoors or a well-ventilated shed or garage works well.

2. Spread Them Out: Lay the shallots in a single layer on a wire rack, mesh screen, or even a dry surface. Ensure good air circulation around each bulb.

3. Curing Duration: Allow the shallots to cure for about 2-3 weeks. The outer skins should become papery, and the necks should be completely dry.

Storing Dutch Red Shallots

Proper storage conditions are essential to keep your shallots in good condition for months.

1. Cleaning: After curing, trim the tops down to about 1 inch and remove any remaining dirt and loose outer skins. Be gentle to avoid damaging the shallots.

2. Storage Containers: Use mesh bags, baskets, or old pantyhose to store the shallots. The key is to ensure good air circulation.

3. Optimal Conditions: Store the shallots in a cool, dry, and dark place. The ideal temperature is between 32-40°F (0-4°C) with low humidity.

4. We store them in the crisper of the refrigerator which may be a good method for keeping them fresh depending on the humidity settings for the cris.

5. Regular Checks: Periodically check your stored shallots for any signs of spoilage or sprouting. Remove any affected bulbs promptly to prevent them from affecting the others.

Tips for Extending Shelf Life

• Avoid Plastic Bags: Do not store shallots in plastic bags as they trap moisture and promote rot.

• Labeling: Label your storage containers with the harvest date to keep track of their age.

• Avoid Bruising: Handle shallots gently during harvesting, curing, and storing to minimize bruising, which can lead to rot.

By following these guidelines, you can ensure that your Dutch Red Shallots are harvested at their peak, properly cured, and stored in optimal conditions. This will allow you to enjoy their rich flavor in your cooking for many months to come. Happy gardening!